|Stuck - move along nothing to see here|
Blueberry Cake (Adapted from Fine Cooking)
1 c butter
6 oz. cream cheese
2 t. finely grated lime zest
1 3/4 c sugar
4 large eggs
2 1/3 cups) flour1
1/2 t baking powder
1/4 t salt
2-1/2 cups room-temperature blueberries (about 13 oz.), washed and drained on paper towels
2oz cream cheese
2T confectioners sugar
1 T lime juice
Combine butter, cream cheese, and lime zest in mixer. Beat for about 3-5 minutes until light and creamy. Add sugar and continue to mix for another 3-5 minutes. Add vanilla and eggs one and a time and mix well after each addition. In a separate bowl sift together dry ingredients. Slowly add flour mixture to butter mixture. Mix until just combined. Fold in blueberries. Place in greased and floured bundt pan. Bake at 350 for about 50 minutes or until toothpick inserted comes out clean. Cool in pan for 10 minutes - cross you fingers and hope it comes out of the pan to cool.
After cake has fully cooled, make the glaze. Whisk confectioners sugar into softened cream cheese. Add lime juice and whisk until combined. Drizzle over cake
I did not have any limes so I used lemons. It was very good. The cake was very moist thanks to the cream cheese inside. My bundt is a 6-cuppa. So I used it along we two mini loaf pans (They stuck too).
As I mentioned, I truly struggled with the cake stuck in the pan. I went onto the web of knowledge to discover what I could do. One site suggested freezing the cake for several hours. That didn't work. I resorted to cutting one piece out and then prying the remainder out. The cake looked a little shabby. I persevered and hid it unsuccessfully with the glaze ;-) I left out the lime juice for the glaze thinking the thicker glaze might hide the error of my ways - no such luck. It still tasted good. The original recipe only had a confectioners' sugar glaze. I decided I needed to utilize the remaining cream cheese - what else do you do with 2 oz?